O-MO-TE-NA-SHI
by Japanese Green Tea

“Omotenashi” is a Japanese word which represents the act of providing detailed service in a variety of ways to allow guests to spend a relaxing and memorable time by putting customers first. “Omotenashi” is translated into “hospitality”.

Japanese Green Tea is the optimal drink for a “Omotenashi” .

 
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Japanese tea is divided into many kinds by the difference between a cultivation method,
the gathered time, a manufacturing process, and a processing method.

 
 

Types of Tea

If it is called Japanese tea, generally "green tea" is known, but there is a types of tea various otherwise. I introduce the type of Japanese tea even with high-class tea to broad public tea and tea unusual just for a moment.

The kind of typical tea
SENCHA
sencha-leaf Is the most common type of Japanese Green Tea and is brewed and served on a daily basis in most Japanese homes. Sencha is steamed and rolled soon after it is harvested.
GYOKURO
gyokuro-leaf Gyokuro is A top grade of tea, made in the same way as sencha, but with tips of tea leaves that are sheltered by bamboo screens as it matures.
GENMAICHA
genmaicha-leaf Also a roasted tea, genmaicha is made of bancha and sencha leaves combined with roasted rice. This tea also has a distinctive fragrance and considered to be healthful.
HOJICHA
hojicha-leaf Houjicha is roasted after sencha is dried. The roasting process turns this leaves brown and the tea has a strong flavor and fragrance. It is thought to be good for the digestion. Due to the low caffeine levels of this tea, it is particularly good for drinking with meals or even after dinner.
KUKICHA
kukicha-leaf Kukicha also called "stem tea" is actually what remains after sifting Gyokuro and Sencha. It has a light sweet taste and is very mild. It is often served with traditional Japanese snacks.
MATCHA
matcha-leaf Match is a fine powder made from Tencha and is dissolved in hot water rather than brewed like Sencha Teas. Matcha is recognized mostly for its use in the "Tea Ceremony".
 

Sencha GOKUNO was made in a tea garden called "HARUNO-ITTKYUEN"."HARUNO-ITTKYUEN" was awarded the highest gold medal in the "World Green Tea Contest"

 
 

"HARUNO-ITTKYUEN" of delicious tea

"HARUNO-ITTKYUEN" is a common tea factory by nine tea farmhouses in Tenryu-ku, Hamamatsu-shi, Shizuoka-ken Haruno-cho.

 

Steeping is the process of making a cup of tea; it is also referred to as brewing. In general, two grams of tea per 100ml of water, or about one teaspoon of green tea per five ounce cup, should be used. With very high-quality teas like gyokuro, more than this amount of leaf is used, and the leaf is steeped multiple times for short durations.
1. Water is boiled.

With Sencha, let the water temperature drop to around 70 degrees Celsius. For this, pour the hot water into the pot and then into the cups.

2. Tea leaves are put into a teapot.

Then, place two tablespoons of Sencha leaves into the pot. In this demonstration we use two cups, but with this amount of tea you may use up to 5 cups.

3. The boiled hot water is put into a teapot.

The steeping time for Sencha is about 45-60 seconds. The tea leaves will start to unfold. The higher the water temperature, the faster they unfold.

4. Tea is poured to a teacup.

Please pour the tea into each cup little by little, alternating between the cups in the sequel of 1-2-2-1-1-2-2-1・・・ This way, we ensure that the strength of the tea in both cups is about the same.

Again, please pour all of the tea into the cups to ensure that the leaves are as dry as possible for the next serving.

For this reason, it is good not to place the lid on the pot after you have served the tea.

5. Completion!

Please drink delicious tea.

 
 

Arita ware

Pottery of the place of production over Saga and Nagasaki prefectures, such as Arita, Imari, and Hasami. A style is seen for every area and a difference is looked at by the pattern. It develops as export to the world, and a historied place of production.

 
 

YUNOMI

Japanese tea cups are known as yunomi chawan or simply yunomi. They are for drinking loose leaf teas such as sencha or gyokuro.

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Nambu iron cast object

The ironware made in Morioka-shi, Iwate and Oshu It is recognized by the traditional handicraft specification No. 1 as a tool of Japan.

 
 

KYUSU

Kyusu is a traditional Japanese teapot mainly used for brewing green tea. The common misconception is that a kyusu always has a side handle. However, the word "kyusu" merely means "teapot", even though in common usage kyusu usually does refer to a teapot with a side handle.

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There is an antioxidant action in tea. It is because the catechin abundantly contained in tea has the work which prevents making active oxygen or erases the active oxygen which occurred.
 
 

Beneficial effects of green tea

Many ingredients are contained in tea and various healthy effects are brought about. Effect increases not only in what depends the healthy effect of tea on a single ingredient but in a synergistic action.

Article | PDF (336K)

US National Library of Medicine National Institutes of Health


 
 
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